Welcome back to your inside scoop on the KTQ2 chronicles. In this episode we had similar ingredients to the preceding so that we could redeem ourselves. We were also divided into 2 teams with Tola (on probation from last episode) and Victor (the winner of last episode) alternatively picking members for their teams. Victor headed his team while Doom headed Tola’s. I was in Victor’s team.
We were to cook Jellof rice using Kenwood rice cooker and the food was to be ready and plated in forty minutes. Chef Renee supervised team Tola while Chef Fregz supervised team Victor. The Chefs were not to help us with any of the cooking; all we had was ten minutes to discuss with them prior to cooking. In addition to the compulsory ingredients we were to use peppers, tomatoes and onions.
- Beef (Steak filét)
- Ugu leaves
At the end of the day, team Victor won by presenting:
“Jellof rice topped with a plain egg omelet and a warm salad of ugu, tossed in garlic and pepper sauce with a side of steak kebabs. The plate was garnished with sauce droplets and pepper tops on Chinese spoons.”
Team Tola lost but presented:
“Jellof rice, with knorred pan fried steak, and a roasted bell pepper coulis. On the side was sautéed ugu and egg sauce and the plate was garnished with a mixed pepper relish.”
The winning team won thirty thousand naira while Tola was asked to hand in her knives.
- Curry powder is a strong seasoning therefore use sparingly so that it doesn’t overpower the meal.
- Cook your vegetables to be nice and crunchy. Don’t overcook.
- Rice should be cooked al dente i.e. Italian for “firm to the bite” i.e. cooked but not soggy.
- “The meat is already dead so you don’t need to kill it more” says Dr. Roberts. Meat should not be overcooked. Unless specified otherwise, cook steak to medium factoring in rest time (half of cooking time) in which the residual heat still cooks it.
- To have juicy, tasty steak, sear it on both sides to seal in the juices. Also do not overcrowd the pan so that it doesn’t end up boiling instead.
- Season egg well before frying. You can taste it before frying but if you are concerned about Salmonella, fry a little and taste before doing the rest.
- Garnish should be edible. It should also be part of or complement the food and not just something from the blues.
- An entrée/main dish is not complete without a sauce, the moisture from the sauce ties the dry bits together.
- As I said before, go easy on the pepper unless on special request.
- In a cooking competition make sure you follow instructions; this might just save your hide.